Buying guide
Steamers: Stacking Pans, Bamboo Baskets and Pudding Steaming
Which steamer suits vegetables, fish or a traditional steamed pudding, and how to steam a pudding without one.
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Steaming cooks food gently over simmering water, keeping vegetables bright and fish moist. In Britain it is also how steamed puddings, from jam roly-poly to Christmas pudding, have always been cooked.
Our shortlist
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
Where to buy
Browse current options and prices at the retailer. These are affiliate links: we may earn a commission, at no cost to you (disclosure).
Types
| Type | Pros | Cons |
|---|---|---|
| Stacking steamer pans | Two or three tiers over one pan; durable | Takes cupboard space |
| Bamboo steamer | Cheap; absorbs condensation so food is not soggy | Needs a wok or pan the right size; line with baking paper |
| Folding steamer basket | Fits inside most saucepans | One layer only |
| Electric steamer | Timer; frees the hob | Bulky |
Steaming a pudding
A steamer pan with a tall top tier can hold a pudding basin. Without one:
- Put an upturned saucer or trivet in the bottom of a large saucepan.
- Stand the covered basin on it.
- Pour in boiling water to come halfway up the basin.
- Cover with a lid and keep at a gentle simmer, topping up with boiling water so the pan never boils dry.
What to look for
- Fit: check a steamer insert matches your saucepan diameter.
- A tight lid keeps the steam in.
- Stainless steel steamers are dishwasher safe; bamboo should be hand-washed and dried well.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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